Cucumber and Tomato Salad
I love this cucumber and tomato salad for the times I need a summery side dish that’s ready to serve in minutes. It has crisp cucumbers and sun-ripened tomatoes tossed in a simple vinaigrette, an effortless salad that’s refreshing and flavourful.
Cucumber and tomato salad pairs two favourite summer veggies in one light, refreshing side dish. Like a Greek salad, it begins with fresh cucumbers and juicy tomatoes. I add very thinly sliced red onions and fresh basil—because when tomatoes are in season, so is basil!
The veggies are combined with a simple vinaigrette made with either lemon juice or balsamic vinegar, then I crumble vegan feta over the top, which adds another layer of deliciousness. There are so many ways to serve this cucumber and tomato salad recipe, and so many ways to make it your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- English cucumber – You can leave the skin on or peel it. Seedless English cucumbers are my first choice for a cucumber salad, see below.
- Cherry or grape tomatoes – Cut these in half. You can use only red tomatoes, or a few different colours for a brighter salad.
- Red onion – Slicing the onion very thinly allows the vinaigrette to soak in, which cuts some of that sharp onion flavour.
- Fresh basil – Please, please use fresh basil leaves! If you don’t have fresh basil, I’d suggest using basil pesto before using dried basil. The flavor is much better.
- Olive oil – A fruity extra-virgin olive oil is lovely in this cucumber and tomato salad.
- Balsamic vinegar or lemon juice – Lemon juice will keep the colours vibrant and bright, while balsamic will darken the cucumbers and vegan feta.
- Sugar – Just a bit will cut some of the acid in the tomatoes and dressing.
- Italian seasoning – Or a blend of dried herbs like oregano, parsley, basil, and thyme. I also add salt and freshly ground black pepper to my salad seasoning. Use red pepper flakes instead of or in addition to black pepper if you like a bit of heat.
- Vegan feta – I use Violife vegan feta, but you can omit this or substitute homemade vegan feta or homemade vegan Parmesan.
English Cucumbers vs. Regular Cucumbers
- English cucumbers are sometimes called seedless cucumbers. They have thinner skin, fewer seeds, and a mild flavor.
- Regular cucumbers (also known as garden cucumbers) have thicker skin, with more seeds, and usually a stronger flavor.
If you can’t find English cucumbers at your grocery store, feel free to use a regular cucumber instead, but I recommend scooping out the seeds first.
How to Make Cucumber and Tomato Salad
This cucumber and tomato salad with vegan feta is one of my favourite summer salad recipes! It’s perfect for mixing up as a no-cook side dish while you’ve got a batch of veggie burgers on the grill. To save time, consider using pre-cut vegetables from the salad bar at your grocery store. Then all you have to do is make the dressing and toss everything together!
- Prepare the cucumber. Cut the cucumber into half-inch thick slices, then cut each slice into quarters.
- Combine the vegetables. Place the cucumbers in a medium bowl, then add the tomatoes, red onion, and basil.
- Make the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar or lemon juice, sugar, Italian seasoning, salt, and black pepper or red pepper flakes. Instead of whisking the dressing in a bowl, you can also place the ingredients in a small jar and give it a good shake. This is an easy way to emulsify a vinaigrette without whisking.
- Toss. Pour the dressing over the salad and toss to coat.
- Finish. Add the crumbled vegan feta and toss again. You don’t want to crush the tomatoes, so when you’re tossing the salad, use a gentle folding motion—the same you’d use for folding berries into muffin batter. Lastly, season to taste and serve chilled.
Salad Variations
There are so many ways you can customise this tomato and cucumber salad recipe.
- Try adding cannellini beans or roasted chickpeas for protein.
- Diced avocado for creaminess.
- Stir in parsley pesto for another layer of herby flavour.
- Kalamata olives for some briny flavour.
- Marinated tofu is a delicious addition that can take this salad from a side dish to a light meal.
What to Serve With a Cucumber Tomato Salad
I like to serve this salad as a side dish for summery favourites like grilled peach and vegan “goat” cheese pizza, quinoa veggie burgers, and Caprese sandwiches. You can also serve it alongside cooked quinoa or cauliflower rice.
Can I Meal Prep This Salad?
Yes! This tomato and cucumber salad’s lack of leafy greens makes it ideal for prepping ahead, since the ingredients hold up well in the dressing. Leftover cucumber and tomato salad can be stored in an airtight container in the fridge for up to 4 days. Just give it a quick toss before serving.
More Summer Salad Recipes
Cucumber and Tomato Salad
Ingredients
- 1 long English cucumber, rinsed (approximately 2 cups or 320 grams)
- 12 ounces cherry/grape tomatoes, halved (any color or variety) (approximately 2 cups or 340 grams)
- ½ of a small red onion, thinly sliced (approximately 1⁄2 cup or around 70 grams)
- 2 tablespoons fresh basil, torn or sliced (approximately 20 large basil leaves or 6 grams)
- 3 tablespoons olive oil, 38 grams
- 2 tablespoons balsamic vinegar or lemon juice, 36 grams*
- ½ teaspoon sugar, optional (1 gram)
- 1 ½ teaspoon Italian seasoning, optional (1.5 grams)
- ½ teaspoon Salt, 3 grams
- ½ teaspoon black pepper or red pepper flakes, 1 gram
- ⅔ cup crumbled vegan feta, optional* (approximately 67 grams)
Instructions
- Cut the cucumber into half inch thick slices then cut each slice into quarters.
- Add cucumbers to a medium bowl along with halved tomatoes, red onion, and fresh basil.
- In a small bowl, add olive oil, balsamic vinegar or lemon juice, sugar, Italian seasoning, salt, and black pepper or red pepper flakes. Whisk thoroughly to combine.
- Pour the dressing over the cucumber tomato mixture and use a spoon to toss and coat the vegetables.
- Add the crumbled vegan feta cheese, if using, and give the salad one last toss. Taste and add any additional salt, black pepper, or red pepper flakes if preferred. Serve cold. Store in an airtight food-safe container in the fridge for up to 4 days.
Notes
- Vinegar or Lemon Juice: You can also use equal parts white vinegar or apple cider vinegar as a substitute
- Vegan Feta: I used the store-bought vegan feta by Violife
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I keep a recipe almost identical to yours (we have great taste ❣️) I leave out the onion sometimes but this is a great salad – thanks for putting it out here for others
Thank you for sharing the love, Debbie!